Comments

And you even went a step further and made the cross paste. I'm lazy and just make a flat icing to pipe a cross on the top. But Americans don't know the traditional style and love sugar so they have no complaints. I like the added whole grain. I can smell and taste em from here.

THese look lovely. I have been baking them too - rossnroller formula tweaked with formula in BREAD and my adjustments with 100% whole grain. Loved using the traditional crossing dough too but mine was so thick I had to roll it out rather than piping it.

I found it interesting to learn that the crossing dough represents the four seasons.

Actually I was choosing between this sourdough version and bread, but I opted for sourdough, I really cant live without my little babe. I thinking to combine the two of them, have a SD with preferment. Its gonna be interesting.

I wouldnt know it represent 4 seasons if you didnt tell me. Now it makes sense to me why we have hot cross bun for easter.

Won't bake these until Good Friday but have them bookmarked. I like the separate dough for the cross too and usually add some white flour to the cross to make it stand out from the darker base. These have to be tasty and the mini size is portion control at its best:-) Well done and

perfect dollar sized French toast - just cut them in 3rds:-) Portion control runs in the family, My Grandmother Ester used to cut her deserts in half and then ate both halves every time... to make sure the other half didn't go to waste she said:-)

To be honest, the crosses are the only element of the process I find a bit of a pain. Piping them on is doubtless much easier, but I can't justify it with such a small bake. And I have to admit, I do prefer the appearance of lovingly hand-fashioned crosses.

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